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Mul naengmyeon - Korean noodles in cold broth

Mul naengmyeon (물냉면) is the famous Korean noodles in cold broth, perfect for hot summer days.

Compared to the recipe that I propose here, you can use mustard instead of gochujang and add slices of nashi pear, if you can get hold of it.


- 1 portion naengmyeon noodles

- 1 slice of beef

- 1 onion

- 1 large piece of ginger

- 2 cloves garlic

- 2 tablespoons soy sauce

- 1 piece thinly sliced daikon

- 2 teaspoons salt

- 2 teaspoons sugar

- 1 tablespoon rice vinegar

- 1/2 julienne cucumber (leave it to soak if you don't digest it well)

- 1 boiled egg

- Sesame seeds

- gochujang or mustard


- Prepare the broth by placing the beef, onion, ginger, garlic and soy sauce in a saucepan. Cover with plenty of water and cook for 1 hour in a pressure cooker or at least 2 hours in a normal saucepan. Once cooked, keep the meat aside, filter the broth, adding salt if necessary and leave to cool at room temperature. Then cool in the refrigerator.

- Prepare the marinated daikon by combining sliced daikon, salt, sugar and rice vinegar in a bowl. Mix and leave in the refrigerator for at least 30 minutes.

- Cook the noodles following the package instructions. Drain, cool with cold water and drain again.

- Place the noodles in the bowl and pour the broth together with some ice cubes. Add the daikon marinade to the broth and use them as a garnish. Add julienned cucumbers and boiled egg as a garnish. Sprinkle with sesame seeds. Optionally season with gochujang or mustard.

Mul naengmyeon ricetta cookingwiththehamster
Mul naengmyeon | © cookingwiththehamster

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